Yu Tao Wu Ri Shi Liao Li

Radish pickled in yuzu. Crisp and refreshing, with a light yuzu aroma. Suitable as an appetizer.

Fresh, crisp cucumber with sweet and sour plum sauce. Crunchy texture, sweet and sour, appetizing.

Honey-glazed black beans, plump and tender. A classic Japanese side dish.

A cold dish mixed with lobster meat and salad dressing. Smooth and rich texture. Usually served with vegetables.

Freshly shredded onion, chilled to remove pungency while retaining crisp sweetness. Served with Japanese dressing.

Peeled tomatoes marinated in plum juice. Sweet and sour, with a unique shiso aroma. Served chilled, very refreshing and appetizing.

Sliced raw octopus marinated in wasabi. Slippery and chewy texture with a pungent wasabi kick. Best enjoyed with drinks.

Japanese rolled omelet made with dashi broth. Soft and juicy texture, full of egg and dashi umami. Suitable for all ages.

Mentaiko (marinated cod roe) is added to Japanese rolled omelet. The eggy flavor is complemented by the salty and slightly spicy mentaiko.

Japanese rolled omelet wrapped with kabayaki eel. The tenderness of the eel combined with the fluffiness of the omelet creates a rich, sweet, and savory flavor.

Smoked or raw salmon slices wrapped around shredded onion. The pungency of the onion perfectly balances the richness of the salmon. Served with a special dressing.

A platter of assorted appetizers selected by the chef. Allows you to taste various Japanese appetizers at once.

Blanched seasonal vegetables drizzled with Japanese sesame dressing. Rich sesame aroma, refreshing vegetables.

Chef's special mixed salad, featuring a variety of fresh vegetables and toppings, served with a special dressing. Rich and refreshing texture.

Rich and creamy cod liver paired with refreshing onion and lettuce, dressed with ponzu sauce. Cuts through richness and enhances flavor.

Fresh yam cut into fine threads. Slippery and crisp texture, topped with savory, bursting salmon roe. A refreshing and delicate cold dish.

Made with large emperor prawns, firm and sweet meat, paired with fresh lettuce and salad dressing. A luxurious salad dish.

Seaweed wrapped around sushi rice, lettuce, and tender asparagus. Crisp texture, best enjoyed immediately to prevent seaweed from softening.

Classic hand roll flavor, including shrimp and asparagus. Refreshing and delicious. Best enjoyed while the seaweed is still crispy.

Hand roll filled with abundant shrimp roe. Granular texture, salty and delicious.

Rich lobster salad filling, paired with lettuce and crispy seaweed, offering a rich texture.

Hand roll filled with kabayaki eel. The eel sauce is sweet and rich, pairing perfectly with the sushi rice.

Luxuriously filled with salmon roe, you can feel the bursting umami of the roe with every bite.

Made with fresh sea urchin, sweet and rich in flavor, melts in your mouth. A luxurious hand roll.

Japanese fried potato cake. Golden and crispy on the outside, soft and creamy on the inside. Usually served with sauce.

Deep-fried tofu with a crispy exterior and tender interior. Served in dashi broth with bonito flakes and green onions.

Thinly sliced burdock root, deep-fried until crispy like a cracker, with a unique burdock aroma. Great as a snack with drinks.

Marinated and deep-fried chicken thigh pieces. Crispy skin, tender and juicy meat. Served with lemon wedges to cut through the richness.

Plump Hiroshima oysters, battered and deep-fried. Crispy outside, tender inside, full of oceanic flavor. Be careful, it's hot.

Classic Japanese tempura, including large shrimp and vegetables. Light and crispy batter, served with grated radish and tempura sauce.

Small icefish, battered and deep-fried. The bones are crispy and edible. Crispy and popular with drinks.

Whole soft-shell crab, fried with shell. Rich aroma and crispy texture.

Fried fish roe, sliced and served with salad dressing. Crispy on the outside, with distinct roe grains inside.

Grilled zucchini topped with mentaiko mayonnaise sauce. The juiciness of the zucchini and the salty flavor of mentaiko are perfectly combined.

Sliced Japanese yam brushed with mentaiko sauce and grilled. Crispy texture with a rich flavor.

Fatty salmon belly, salt-grilled. Crispy skin and tender, juicy meat.

Matsusaka pork is crisp and tender, simply grilled with rose salt, allowing you to taste the natural sweetness of the pork.

Bone-in beef short ribs grilled until charred. Chewy texture, with increasing flavor as you chew.

Atka mackerel, air-dried overnight to concentrate its flavor, then grilled. Delicate meat with rich fat.

Freshly grilled squid, possibly with two different seasonings or sauces. Chewy and sweet texture.

Whole squid simply grilled with salt, retaining its original oceanic freshness. Chewy texture.

Atka mackerel ichiyaboshi from Hokkaido. Thick fillet with rich fat, aromatic when grilled.

Grilled fish based on the day's fresh catch. Fish type and price vary by market. Guaranteed fresh and delicious.

Tender grilled chicken thigh skewers with special scallion sauce. Rich aroma and juicy chicken.

Grilled chicken thigh skewers topped with a thick layer of mentaiko sauce. The salty, sweet, and slightly spicy sauce pairs perfectly with the chicken.

Beef slices wrapped in peeled chili peppers and grilled. The slightly spicy and sweet chili peppers enhance the beef's flavor and cut through richness.

Freshly sliced squid. The meat is crystal clear, with a chewy and slippery texture, and a sweet taste.

Thick-cut salmon sashimi, deep red color, rich in fat, tender texture.

Uses fatty salmon belly meat, highest in fat content, melts in your mouth with a rich aroma.

Bright red tuna sashimi, firm texture, less fat, refreshing and delicious.

Seasonal white fish sashimi (e.g., cobia, sea bream). Usually crisp and elegant in texture.

The belly meat of white fish, with more fat than usual parts, resulting in a more tender and smooth texture.

Large size sweet shrimp, tender and sweet meat. The heads can also be grilled or fried upon request.

Squid cut into fine threads, mixed with caviar. Rich in layers of texture and full of umami.

Sushi-grade scallops from Hokkaido. Thick, sweet, and tender meat.

Premium Hokkaido sea urchin. Golden color, rich and sweet flavor, with no fishy smell.

Small assorted sashimi platter, suitable for 1-2 people, including several common types of raw fish.

Deluxe sashimi platter for two, featuring a variety of high-quality fish, beautifully presented.

Premium sashimi platter for four people, with a rich variety and generous portions, suitable for gatherings.

Sweet Japanese fried tofu pockets filled with vinegared rice. Simple yet popular traditional sushi.

Salmon sashimi placed over vinegared rice. Tender fish, a basic nigiri sushi.

Uses fattier salmon belly meat for a richer and more tender texture.

Seared salmon nigiri sushi topped with mentaiko sauce. Usually lightly seared for a rich aroma and layered texture.

Seaweed wrapped around vinegared rice, topped with salmon roe. The bursting umami of the roe perfectly complements the vinegared rice.

Seared salmon nigiri sushi served with three different special sauces (e.g., caramel, cheese, mayonnaise). Unique flavor.

Topped with seared salmon on California rolls or sushi rolls. Rich and satisfying texture with a charred aroma.

Seasonal white fish nigiri sushi. Light and elegant taste.

Uses white fish belly, which has more fat and a smoother texture.

Squid slice nigiri sushi, often scored to enhance texture. Chewy and sweet.

Classic tuna akami nigiri sushi. Rich fish flavor and firm texture.

The fin meat of the fluke is extremely rich in fat. After searing, it melts in your mouth with an enticing aroma.

Luxurious sea urchin gunkan sushi, full of rich and sweet sea urchin.

Sushi roll filled with a whole deep-fried shrimp. May have roe or seaweed powder on the outside. Crispy and rich texture.

Creative nigiri sushi combining tender grilled beef short ribs with rich foie gras. A surf and turf experience.

Deep-fried soft-shell crab rolled into sushi. You can taste the crispy and fresh crab meat in every bite.

Sushi roll made with giant emperor prawns. Visually and gastronomically impressive.

Stir-fried seasonal fresh vegetables over high heat. Crisp and refreshing, retaining the original flavor of the vegetables.

Shredded burdock root stir-fried. Chewy texture with a unique aroma and fibrous feel.

Water spinach has a crisp texture, stir-fried with chewy king oyster mushrooms. Rich in texture.

Classic Okinawan dish, stir-fried bitter melon with tofu, egg, and pork slices. Bitter and sweet, appetizing.

Crispy bean sprouts stir-fried with sliced beef ribs. The meat aroma and the crispiness of the vegetables complement each other.

Tender beef short ribs combined with shredded burdock root. The fat from the beef moistens the burdock, creating a unique flavor.

Thinly sliced beef tongue with a chewy texture, stir-fried with a slightly spicy and fragrant XO sauce. A great dish to pair with drinks.

Simple and refreshing soup, made with fresh clams and ginger. The broth is fresh and warming.

Miso soup base with fish pieces, shrimp, and other seafood. Rich and sweet broth.

Tender Japanese steamed egg custard with clams. The custard absorbs the clam's umami.

Salmon roe is placed on top of the chawanmushi, adding a savory flavor and texture.

Deluxe chawanmushi with sea urchin and scallops. Every bite is filled with the freshness of the sea.

Winter special hot pot, with abundant seafood, vegetables, and udon noodles. The broth is mild and warming.

Hot pot made with fresh fish heads from the day's catch. Rich in collagen, with a flavorful broth. Price varies by market.

Chicken and egg cooked in Japanese sauce and served over rice. Tender and sweet. Served with various side dishes.

Richly marbled mackerel, grilled until the skin is crispy and the meat is tender. A classic set meal with white rice and side dishes.

Set meal featuring crispy fried shrimp and vegetable tempura. Served with special dipping sauce.

Chewy Matsusaka pork drizzled with special scallion sauce. Very aromatic and pairs well with rice.

Beef short ribs served on a hot plate. Rich meat aroma, kept warm.

Beef short ribs stewed or cooked with red wine and wild ginger. Unique flavor, tender and flavorful meat.

Kabayaki eel sprinkled with sansho pepper. A slightly numbing and spicy flavor that cuts through richness and enhances taste. A luxurious set meal option.

Vinegared rice topped with diced assorted sashimi, tamagoyaki, and toppings. Colorful, with a variety of ingredients in every bite.

A donburi combining salmon sashimi, seared salmon, and salmon roe. Satisfies three salmon cravings at once.

Signature seafood donburi, possibly with a raw egg yolk (tsukimi) in the center. Mix with sashimi and sushi rice for a smooth and rich texture.

Three types of fish, seared and served over rice, with a charred aroma. Suitable for guests who prefer not to eat raw fish.

Tender conger eel combined with fatty fluke fin meat. Both are usually seared, melting in your mouth with a luxurious flavor.

A luxurious donburi featuring a variety of premium seafood ingredients such as large shrimp, scallops, sea urchin, and various fish. The ultimate enjoyment for seafood lovers.

Rich miso-based ramen. Flavor may be similar to Hokkaido's famous miso or creamy broth, with abundant toppings.

Chewy udon noodles with a rich broth. Smooth texture, warm and filling.

Winter special fried rice, stir-fried with aromatic sakura shrimp and salmon flakes. Each grain is distinct and fragrant.

Winter special, Japanese stir-fried udon with seafood and vegetables. Rich sauce flavor and chewy noodles.

Warm sweet soup, made from purple rice and red beans simmered until soft. Sweet but not cloying, healthy and nourishing.

Traditional Japanese dessert. Chewy texture, usually served with kinako (roasted soybean flour) or matcha powder.

Crispy on the outside, soft and hot mochi on the inside, drizzled with condensed milk or peanut powder. Sweet and delicious.

Clear, jelly-like kuzuko (kudzu starch noodles) with a slippery texture, served with rich brown sugar syrup. A cool and refreshing Japanese dessert.

Classic carbonated beverage, served with ice for a refreshing thirst quencher.

Lemon-lime flavored clear carbonated beverage. Refreshing and invigorating.

Japanese lactic acid beverage. Sweet and sour, with a mild taste.

Taiwanese lager beer. Smooth taste with malt aroma, suitable for pairing with various dishes.

Famous Japanese beer brand, with a dry, crisp taste and fine foam.

Sapporo draft beer, freshly tapped from the keg. Crisp and refreshing, with a unique malt aroma.

Liqueur mixed with Japanese sake and plenty of yuzu juice. Sweet, sour, and fragrant, with a mild alcohol taste.

Japanese plum wine brewed with ripe plums, sweet and smooth with a rich plum aroma.

Famous imo shochu (sweet potato shochu). Smooth and sweet taste with the unique aroma of sweet potato.

Sweet potato shochu sold by the bottle, suitable for group gatherings.

Shiso shochu, brewed with red shiso, a specialty of Hokkaido's Shiratuka Town. Refreshing and fragrant aroma.

Shiso shochu sold by the bottle.

Smooth and easy-to-drink imo shochu. Reduces the strong, characteristic smell of sweet potato, making it more approachable.

Tenson Korin shochu sold by the bottle.

Classic Japanese sake, suitable for drinking warm or at room temperature, with a mild rice aroma.

A specific brand or type of sake, served in a carafe.

Sake sold by the bottle.

Light and crisp Japanese sake, suitable for pairing with meals.

Yano Shi sake sold by the bottle.

Nama-zume (unpasteurized) sake. Fresh and crisp taste with an elegant ginjo aroma.

Junmai Ginjo sake with a Kappa (cucumber) motif. Rich rice flavor and moderate aroma.

Famous Japanese sake brand. Senju is a Ginjo grade sake with a clean, crisp taste and a delicate aroma.

A cocktail made with a distilled spirit base, peach juice, and sparkling water. Sweet, low alcohol, popular with women.

Apple-flavored sparkling cocktail. Sweet, sour, and refreshing.